Sweet Caribbean Cornbread

Ingredients

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon kosher or sea salt
• 1 stick butter
• 1/2 cup granulated sugar
• 3 eggs
• 1 (14.5 ounce) can creamed corn
• 1/2 cup drained crushed pineapple
• 4 ounces shredded Monterey Jack cheese
• 1/4 cup + 2 tablespoons vegetable oil

Instructions

1. Grease a 9 inch round metal cake pan, 9 inch cast iron skillet or a 9 inch square baking dish with the 2 tablespoons of vegetable oil and set in the oven for for 5 minutes.
2. Heat oven to 325 degrees F.
3. In a large bowl, combine flour, corn meal, baking powde, and salt. Set aside.
4. In a mixer, cream the butter and sugar. While the mixer is running, add the eggs one at a time, beating well after each egg.
5. Continue running the mixer and slowly, one at a time, add the creamed corn, pineapple, cheese and the 1/4 cup vegetable oil. Mix until well blended.
6. Slowly add the bowl of dry ingredients, and mix until well blended.
7. Remove pan from oven and immediately pour the batter into the pan and bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. The cornbread should be golden brown when done.

Attribution

Photo credit: Scott SM on VisualHunt / CC BY-NC